Zucchini and corn fritters

A vegie-licious way to start the day! Save the extras as a lunchbox treat.

Preparation time: 25 minutes

Cooking time: 20 minutes

Serves: 6 (makes 18)

Ingredients

1 medium zucchini, grated

2 small red capsicums, diced (put 1/3 aside for salsa)

400 g can no-added-salt corn kernels, drained

2 spring onions, including green tops, chopped

1/2 cup chopped basil

1 cup grated reduced-fat cheddar cheese (80 g)

freshly ground black pepper, to taste

3/4 cup self-raising flour

3 eggs

1/2 cup low-fat milk

olive or canola oil spray

Salsa

2 avocados, diced

1 large tomato, diced

juice of 1 lime

1/4 cup chopped basil

Method

1. Squeeze zucchini of excess liquid and place in a large bowl with 2/3 of the capsicum and the corn, spring onions, basil and cheese. Season with pepper. Sift flour over vegetables then mix to combine.

2. Pour milk into a jug, add eggs and whisk together with a fork. Add to vegetables and stir well.

3. Heat a large non-stick frypan over medium heat and spray liberally with oil. Drop heaped tablespoons of mixture evenly spread around the pan and spread using the back of a spoon to 8 cm diameter. Cook for 2 minutes or firm and golden. Flip and brown on reverse side for 2 minutes.

4. Transfer to a plate, keep warm and repeat with remaining mixture.

5. To make salsa, combine remaining capsicum with avocado, tomato, basil and lime in a medium-sized bowl. Divide salsa between plates and serve with a stack of 3 fritters each.

Hint

Fritters can also be served cold.

Salsa can be made in advance though avocado is best added just before serving.

Fritters can be frozen if sealed individually in plastic wrap and then wrapped in foil.

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